Canadian lobster, Gazpacho of watermelon and tomato, cream of lovage
and a crunch of sesame
With coffee pickled sirloin packed in radish, melus onion, cream of mustard
Asparagus cooked in yellow curry, salad of asparagus and artichoke, vinaigrette of dill
and a crunch of cashewnuts
Fine de Claire oysters
2 Asian style, 2 with beurre blanc and caviar and 2 classic
‘To order as a starter or intermediate course’ (supplement + €17,50)
** Skin fried seabass, risotto with chives, honey tomatoes and a sauce of saffron
** Slow cooked shortrib of the veal with oxtailsausage, green beans and sauce of sambai
** Gnocchi, kimchi of white cabbage, spaghetti of kohlrabi and a sauce of wild garlic
Skin fried haddock with hand peeled Dutch schrimps,
marinated fennel and and a sauce Bouillabaisse
Baked turbot with sweet and sour chicory, a oyster Beurre Blanc sauce,
and 10 grams of Osetra caviar of the house Anna Dutch (supplement + € 19,50)
Dutch suckling lamb, roll of the back fillet with trompette de la mort, foam of curry
and a sauce of black garlic
Fried green asparagus, bavarois and a crunch of Parmesan, almonds, Maitake mushrooms
and a sauce of smoked paprika
Variation of quality cheeses
cheese instead of dessert supplement € 4,50
Blue Stilton, chutney of red onion and figs, foam and a gel of red port
Dutch strawberries, rhubarb, cremeux of eggnog and ice cream of pistachio
Foam of amaretto, cream of mascarpone, ice cream and a sauce of coffee
3 courses € 72,50 (only for lunch excl. the **)
4 courses € 85,00
5 courses € 97,50
*We’d like to point out that we will do our uttermost best to fulfill your wishes,
but we can’t guarantee that there are no traces or residue in our dishes.
some of the allergies are so severe that we can’t make any promises.
The á la Carte dishes as well as the different courses on the menu are replaced regularly.
We’re using fresh seasonal products for all of our dishes. For example when it’s the season for asparagus, lamb or game we’ll try to use it in our menu.
The Northsea plays an important role in our fish courses, like the sole, turbot or lobster.
In springtime the Dutch suckling lambs straight out of the area are a favourite to work with. If it is up to our standard.
The dishes which we prepare with care and passion in the kitchen of Restaurant de Moerbei are based on the French Haut Cuisine with different gastronomical influences. One of which is Asian.